Roasted aubergine wrapped with salty cured ham and cheese is baked until golden brown and served piping hot.
Pre-heat the oven to 170°c.
Heat the olive oil in a large oven proof pan and sweat the aubergine, herbs and garlic. Add sugar, lemon and stout then transfer to the oven and cook until soft. The stout will go syrupy.
In the meantime, make the cheese sauce. Make a roux by melting the butter then adding the four and stirring to combine. Cook for 2 minutes over a low heat, stirring occasionally. Pour the milk in a bit at a time, incorporating it each time to avoid lumps.
When the aubergines are ready, pour in a small amount of the cooking liquor and the nutmeg. Take it off the heat and add the cheese, salt and pepper. Stir until it has melted.
Wrap the cheese around the aubergines. Wrap parma ham around that. Place in a gratin dish. Pour the cheese sauce over the top and sprinkle with paprika. Place the casserole in the oven at 170°c for 5-10 minutes or until the cheese has started to brown and bubble.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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